Cream of Tartar 45 Grams
Cream of tartar is a necessity in any kitchen, especially for bakers. Not remotely creamy, cream of tartar’s scientific name is potassium bitartrate, and is primarily used to give more volume to foods such as beaten eggs. Use a small amount to add fluff and elevation to meringues and angel food cake.
Taste and Aroma: Slightly acidic and tart.
Uses: Make baking soda, give volume to egg whites, fluffing and baking